Authentic Greek Chicken Souvlaki Recipe – Juicy, Flavorful, and Easy to Make at Home
Bring the sunny flavors of Greece straight to your kitchen with this authentic Chicken Souvlaki recipe. Marinated in a vibrant mix of olive oil, lemon juice, garlic, and traditional Greek herbs, these juicy chicken thighs deliver the perfect balance of zest and smokiness. Each bite captures the heart of Mediterranean cooking — simple, wholesome, and full of bold, aromatic notes. The homemade pita bread adds an extra layer of authenticity, creating a soft, warm wrap for your perfectly grilled chicken.
This recipe isn’t just about flavor; it’s about the experience. From kneading the pitta dough to mixing the refreshing tzatziki sauce, every step brings a touch of Greek tradition to your table. Serve it with crisp lettuce, juicy tomatoes, and red onions for a meal that’s as colorful as it is satisfying. Whether it’s a family dinner, summer barbecue, or weekend treat, Chicken Souvlaki is the perfect dish to impress your guests and celebrate the joy of good food.
How to Make the Best Homemade Chicken Souvlaki with Pitta and Tzatziki
Nothing beats the taste of freshly grilled Chicken Souvlaki paired with soft, homemade pitta and creamy tzatziki. Start by marinating tender chicken thighs in olive oil, oregano, mint, cumin, and lemon — a flavorful blend that infuses the meat with authentic Greek character. While the chicken soaks up the seasoning, you can prepare the dough for your pitta wraps and mix up a cooling cucumber and mint tzatziki sauce that ties everything together beautifully.
Once the chicken hits the grill, your kitchen will fill with the irresistible aroma of Mediterranean spices. The meat cooks to golden perfection while the pittas puff up with a light, airy texture — perfect for wrapping the juicy souvlaki. Add crisp lettuce, chopped tomatoes, and red onion, then finish with a squeeze of lemon for that bright, tangy Greek touch. This recipe is a complete meal in itself — healthy, hearty, and bursting with flavor — a true homage to Greece’s most beloved street food.
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Servings
4 servings
Prep Time
3 hours 30 minutes
Cooking Time
30 minutes
Calories
520 kcal
Ingredients
- 12 boneless, skinless chicken thighs
For the Marinade
- 4 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp dried mint
- 1 tsp ground cumin
- 1 tsp coriander
- 1 tsp sweet paprika
- ½ tsp ground cinnamon
For the Pitta Wraps
- 250g strong white bread flour
- 7g sachet fast-action dried yeast
- 1 tsp golden caster sugar
- 2 tsp olive oil, plus a little for greasing
For the Tzatziki
- ½ cucumber
- 200g Greek yogurt
- small bunch mint, finely chopped
- 1 small garlic clove, crushed
- juice ½ lemon
To Serve
- 1 butter or round lettuce
- 4 large tomatoes, seeds removed, chopped
- 1 red onion, halved and thinly sliced
You will Need
- 4 long metal skewers
Method:
STEP 1: Tip the chicken into a large bowl and add the marinade ingredients, along with 1 tsp salt and plenty of black pepper. Mix well, ensuring each thigh is well coated. Cover and chill for at least 3 hrs, or up to 48 hrs if you have time.
STEP 2: A few hours before you want to eat, make the pitta. In a bowl, mix the flour, yeast, sugar and 1/ 2 tsp salt with your fingertips. Add 150ml lukewarm water and 2 tsp olive oil, and combine to a dough. Tip onto a work surface and knead for 8-10 mins (or use a tabletop mixer for 5 mins). Clean, then lightly oil your bowl, return the dough and cover loosely with cling film. Leave to rise for 1 hr or until nearly doubled in size.
STEP 3: STEP 3 Divide the dough into four equal pieces. Roll out to circles, as thin as you can. Cover with sheets of oiled cling film and leave to rise for 15-20 mins.
STEP 4: STEP 4 To make the tzatziki, halve the cucumber lengthways and scoop out the seeds. Finely chop, then combine with the remaining ingredients, along with a pinch of salt. Chill until ready to serve.
STEP 5: Heat the grill to its highest setting. Line a roasting tin with foil and find 4 metal skewers long enough to sit across the top with a little space underneath. Remove the chicken from the fridge, take one thigh and thread it over 2 skewers, so it has a skewer through either side. Thread another piece of chicken on top, leaving a slight gap between each piece; you should fit 6 thighs on each pair of skewers. Position the skewers on top of the roasting tin and set aside while you finish the pittas.
STEP 6: Heat a large frying pan (or two if you have them) over a medium-high heat and brush the breads with oil. Gently lift one into the pan. It should sizzle, and bubbles should appear on the surface after 1-2 mins. When the underside is golden, flip it and cook for another 2-3 mins. Continue until all the breads are cooked, wrapping them in foil as you go. Keep the bread warm in the bottom of the oven while you cook the chicken. Alternatively, cook on the barbecue for 5-8 mins, turning occasionally.
STEP 7: Put the chicken under the hot grill and cook for 15-20 mins, brushing with oil and any juices from the bottom of the tin regularly, and turning halfway through cooking. Once cooked, remove from the oven and rest for 5 mins.
STEP 8: Cut through each pair of skewers to make four kebabs and serve in the warm bread, with lettuce, tomato, red onion, lemon wedges and tzatziki.
RECIPE TIPS:
SOUVLAKI
Souvlaki are a popular fast food choice in Greece. Skewers of marinated meat are cooked over an open fire it can be lamb, pork and chicken. The accompaniments are usually tomatoes, red onion and tzatziki wrapped in soft pitta bread. In some tavernas, they serve chips stuffed inside the pitta too.